Baked Chicken Salad
2 cups chopped celery
1/2 cup sliced water chestnuts
1/4 cup plus 2 tablespoons lemon juice
3 tablespoons diced pimiento, drained
2 hard-cooked eggs, chopped
1 (10 3/4-ounce) can cream of chicken soup, undiluted
1/2 cup mayonnaise
1 cup herb-seasoned stuffing mix
1/4 cup butter or margarine, melted
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